Recipe: Caramel Apple Cider & Molasses Spice Cookies

Mrs. Fields Secrets Caramel Apple Cider and Molasses Cookies Here's a fall duo that will warm you to your toes and make you feel good all over. The warm, rich spices of fall combine in this chewy cookie recipe and a cider recipe that can simmer all day in your slow cooker, ready to serve you when you come in from the cold. Either one can stand alone, but they pair perfectly together. All you need to add is a crackling fire and a cozy sweater. Slow Cooker Caramel Apple Cider 8 cups apple cider 1/2 cup caramel sundae syrup juice of 1 lemon 2 cinnamon sticks 1 tablespoon whole allspice whipped cream (for garnish) Directions Combine all ingredients except for whipped cream in a medium-sized slow cooker. Stir well until syrup dissolves into the mixture then cook on low heat for at least one hour before serving with fresh whipped cream on top. If the allspice pods bother you, pour the cider through a strainer before serving.

Molasses Spice Cookies 1 cup sugar 3/4 cup molasses 3/4 cup shortening 1 egg 3 cups flour 1 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon ground cloves 1/4 teaspoon cardamom 1/4 teaspoon nutmeg 1/4 teaspoon salt 2 1/2 teaspoons baking soda

1/2 cup sugar for coating

Directions Preheat oven to 350 degrees. Mix sugar, molasses, shortening, and egg until smooth and well combined. In a separate bowl, mix dry ingredients together before adding to the sugar mixture. Stir until well combined and stiff. Roll the dough into one-inch balls and then roll each ball in the sugar coating twice. (This gives your chewy cookie a nice, sweet “crust.”) Place prepared dough balls on a prepared cookie sheet and bake for 10-12 minutes. Remove cookies and allow to cool on a baking sheet.

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